BOW TIES WITH BROWN BUTTER AND CAULIFLOWER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Melt 3 tablespoons butter in the microwave, then toss with the cauliflower on a baking sheet; season with salt and pepper. Broil until charred and just tender, 6 to 8 minutes; set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, melt 2 tablespoons butter in a separate large pot over medium-high heat. Add the panko and cook, stirring, until browned, 2 to 4 minutes; stir in the lemon zest and season with salt. Remove to a bowl and wipe out the pot.
- Melt the remaining 6 tablespoons butter in the pot over medium heat. Cook, stirring occasionally with a rubber spatula, until brown flecks appear, 5 to 7 minutes. Stir in the anchovies, cauliflower, pasta, reserved cooking water and lemon juice. Cook, stirring, until slightly thickened, about 1 minute; season with salt and pepper. Divide among bowls and top with the toasted panko.
PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
PASTA WITH CAULIFLOWER-PARMESAN BUTTER
A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
CAULIFLOWER-ONION LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
- Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul
Nutrition Facts : Calories 562 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 4 milligrams, Sodium 236 milligrams, Carbohydrate 72 grams, Fiber 3.5 grams, Protein 16 grams, Sugar 4 grams
LINGUINE WITH CAULIFLOWER AND BROWN BUTTER
"Choose a firm cauliflower with crisp green leaves which can be refrigerated, tightly wrapped, for three to five days." This is another side dish that sounded very appealing! It was on Martha Stewart's web site and we have tweaked it ever so slightly; we added some nuts for more crunch and red pepper flakes for some heat. It was very, very good!
Provided by Manami
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
- In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat.
- Add cauliflower florets and 1/4 teaspoon salt; sauté 15 minutes.
- Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
- In a large pot of boiling salted water, cook linguine until al dente, according to package instructions, about 10 minutes.
- Drain pasta, reserving 1/2 cup cooking water.
- In pasta pot, melt remaining 5 tablespoons butter over medium heat.
- Stir in sage and shallot; cook until butter is golden brown, 3 minutes.
- Add pasta, cauliflower, parsley, and Parmesan; season with salt, black pepper, and red pepper flakes, if using.
- Toss to combine.
- Add reserved cooking water if pasta seems dry.
- To serve, sprinkle with breadcrumbs, more Parmesan and chopped & toasted almonds.
- Enjoy with a roasted chicken breast and a robust green salad with tomatoes, avocados, & puprle onion with a champagne vinaigrette. Let's not forget the wine!
Nutrition Facts : Calories 743.7, Fat 25.3, SaturatedFat 14.6, Cholesterol 60.6, Sodium 493.9, Carbohydrate 105.4, Fiber 10, Sugar 8.7, Protein 26.4
CAULIFLOWER WITH BROWN BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield about 4 side dish servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
- Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
- Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.
ROASTED CAULIFLOWER WITH BROWN BUTTER
This buttery, caramelized crown of cauliflower proves you don't need to get complicated to achieve dramatic, decadent results in the kitchen. Whole-roasting provides an even surface for basting with brown butter, which trickles into the crevices and crisps the exterior. Finish simply with a shower of salt, and you've got a beautiful side dish hearty enough to serve as a main.
Provided by Michael Ruhlman
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
- Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
- Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
- Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.
ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.
Provided by Julia Moskin
Categories easy, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.
- Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.
- Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
- Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams
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